Roasted squash soup with lentils, ginger and preserved lemon
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Roasted squash soup with lentils, ginger and preserved lemon

SoupVeganSeasonal cuisineFastEasy recipe
Prep time
30 minutes
Cook time
50 minutes
Servings
4 to 6

Roasted squash soup with lentils, ginger and preserved lemon

Préparation 30 min
Cuisson 50 min
Portions 4 to 6

Ingrédients

Soup

  • 1 medium winter squash (butternut or muscat)
  • 1 yellow onion
  • 2 carrots
  • 2 cloves of garlic
  • 20 ml (4 tsp) of grated fresh ginger
  • 125 ml (1/2 cup) of rinsed green lentils
  • 750 ml (3 cups) of vegetable broth
  • 30 ml (2 tbsp) of olive oil
  • 5 ml (1 tsp) of salt
  • Freshly ground pepper

Lemon finish

  • 80 ml (1/3 cup) of Greek yogurt or plant-based cream
  • 10 ml (2 tsp) of lemon juice
  • 5 ml (1 tsp) lemon zest
  • 1 small amount of finely chopped preserved lemon (optional but distinctive)

Trim

  • Roasted pumpkin seeds
  • Fresh greens of your choice (parsley, spinach, baby greens)

Préparation

Step 1 – Roast the squash

Preheat the oven to 200°C (400°F). Cut the squash in half, remove the seeds, and then cut it into large cubes. Place on a baking sheet with the chopped carrots, whole garlic cloves, and a drizzle of olive oil. Season lightly with salt and bake for about 30 minutes, until the vegetables are tender and lightly browned.

Step 2 – Soup Base

In a large saucepan, sauté the chopped onion in a little olive oil over medium heat until softened. Add the grated ginger and cook for one minute.

Step 3 – Cooking

Add the roasted vegetables to the pot, then stir in the lentils and stock. Bring to a boil, reduce heat and simmer for about twenty minutes, until the lentils are cooked through.

Step 4 – Partially blend

Blend the souproughly, while retaining some texture. Adjust the consistency with a little water or stock if necessary. Adjust the seasoning.

Step 5 – Finishing

Mix the yogurt with the lemon juice and zest, as well as the preserved lemon. Serve the soup hot, add a drizzle of lemon cream, and sprinkle with pumpkin seeds and fresh greens.

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